-  Place the fruit in a large, heavy saucepan. Method for Gooseberry Jelly: Wash and drain the gooseberries. Return jam to a boil before transferring to a jar. The red currant jam or redcurrant jelly is one of my favorite summer preserves. Black Vs. Red Currants. Chill for 3 minutes, the push the jam with your finger; if wrinkles form on the surface, it is ready. Red Lake – Red Lake currant ripens in July.Tart berries when eaten alone but great for jams, jellies and pie. Add water& bring to a boil over high heat. Rinse the berries, remove stalks, bring to boil. This is a very tasty jam with an attractive deep red colour. Add the water and simmer on medium heat, mashing and stirring from time to time, for 30 minutes, or until softened. It is served in sauces, salads, baked goods, and so forth. In particular, red currants have an intense, gleaming colour. Reduce the heat to low, and add the sugar, stirring until dissolved completely. You know the saying “what grows together goes together“? Redcurrant and gooseberry jelly. Let ’em cool a little before eating. Red currant jam is the best one to use for cookies. Do give one a go this summer. Gently mix the gooseberries and redcurrants together and put them in the fridge. … Please try again. Your email address will not be published. In the meantime, heat the oven to 210C. Ingredients for Gooseberry Jelly: 4 lbs (1.8 kg) gooseberries; 2 pints (1.125 litres) water; 1 lb (450 g) sugar per pint of juice obtained. Add the water and simmer, mashing and stirring from time to time, for 30 minutes, or until softened. They are in season after the summer equinox. Put the gooseberries and sugar in a saucepan on a low-medium heat. They could be re-heated if you wish. Cook gently for 8-10 minutes until the fruits just start to pop and juices are released. Required fields are marked *. Jelly jars, with lids and rings. Or trifle. The two different fruits grow next to each other in her garden and it turns out they do go incredibly well together. Put in the fridge for at least 20 minutes or more to chill (this’ll make it much easier to fold the thin pastry and less likely to fall apart when cooking, particularly on a warm summer day). Skim off any scum. Or redcurrant jelly with gooseberry slices suspended throughout. I secretly like them fridge cold. Only not in so many words”. Do give one a go this summer. 275g Redcurrants. Or a few large triangular turnovers. Using a potato masher, crush currants in a very large stainless steel or enamel saucepan. Stir in the water. Place the fruit in a large, heavy saucepan.  (Review from Allrecipes UK & Ireland). Bring to the boil, then reduce the heat to a gently simmer and cook for about 15 minutes until the fruit is very tender. Test the jam … Venison and red wine slow cooker casserole. Divide that into 8 and place those onto floured baking paper. Use red currant jelly to make an herb-crusted pork tenderloin with red currant sauce or beef stew with red currant jelly and cream, and garnish the dish with whole red currants. I’m not sure where this combination has been all my life (quite probably the currants have been elbowed out the way by elderflower), but I came to appreciate it very recently when ploughing through the spoils of Mum’s fruit and vegetable patch. Let this cool to room temperature, then strain the juice through a sieve (and save it to use as a cordial). Though both black and red currants are made into jelly, red currant jelly is much more prominent. Simmer for 20-30 minutes until mixture makes a smooth paste. Red currants arrived in France in the 13th century and were planted in the Lorraine region, among others. Because he did a similar thing with blackcurrants in Sunday’s OFM. Finally, remove the pastry from the fridge one last time. Pour into warm, sterilised jars. 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